The Haitian immigration in the 18th and 19th centuries also brought its culinary culture, reinforced in the first quarter of the past century by the waves of Antillean sugarcane field workers (mainly Haitians and Jamaicans) who came to Cuba and the new sugarcane fields of Camagüey and Oriente. The Charrucu was used especially in the religious fiestas of Vudu or simply in family meetings.

When the meat is sealed, add the onion and the gin, then the other ingredients moistened the in the aguardiente to de-grease and season them. The already fired sweet potatoes are incorporated into the preparation and the broth is cooked until the meat is bland. At the beginning, it was presented in the shell of the guira, now it is served on a leaf of malanga on an earthenware plate.